Vanilla Fairy Cakes
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These delightful vanilla fairy cakes are my go to recipe whenever I need something quick and impressive. They come together in just 45 minutes from start to finish, making them perfect for unexpected guests or a last minute treat. The best part is that this recipe uses simple pantry staples that won't break the bank. Eggs provide wonderful protein and choline to support brain health, while the light vanilla flavor keeps things elegant without being fussy. Whether you're new to baking or a seasoned baker, you'll find these little cakes wonderfully straightforward to make and absolutely irresistible once they're dusted with that fluffy confectioners' sugar.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gsugar
- 2 tspbaking powder
- 1 tspsalt
- 100 gunsalted butter(softened)
- 2 egglarge eggs(room temperature)
- 1 tspvanilla extract
- 150 mlmilk
- 50 gconfectioners' sugar(for glaze)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Tip: Make sure the parchment paper is large enough to hold the cakes in a single layer.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Make sure to whisk well to avoid lumps.
- 3
In a large bowl, cream the butter until light and fluffy.
Tip: Use an electric mixer for this step.
- 4
Add eggs one at a time, mixing well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Add vanilla extract and mix well.
Tip: Use a small amount of vanilla extract for a subtle flavor.
- 6
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
Tip: Make sure to mix until just combined.
- 7
Divide the batter evenly among 6 fairy cake cases.
Tip: Use a spoon or piping bag to fill the cases.
- 8
Bake for 15-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as the cakes will continue to cook after removal from the oven.
- 9
Allow the cakes to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: This step is crucial for maintaining the cake's texture.
- 10
Once the cakes are cool, sift confectioners' sugar over the top and drizzle with a small amount of milk to create a glaze.
Tip: Adjust the amount of milk to achieve the desired consistency.
- 11
Serve immediately, or store in an airtight container at room temperature for up to 2 days.
Tip: These cakes are best consumed fresh, but can be stored for later use.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.